Tag Archives: Bogota restaurants

Restaurants in Colombia: Andres Carne de Res

Quick Reviews are short peeks at restaurants in Colombia.

Andrés Carne de Res

Andrés Carne de Res is one of those restaurants in Colombia that you can’t miss while visiting Bogota. As soon as you enter the restaurant you’ll be met the craziness that has become its trademark. Musicians wander from table to table to play typical Latin ballads, waiters are dressed in colorful outfits, and random objects such as steel cows and neon hearts dangle from the ceiling.

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Restaurants in Bogota: Prudencia

La Candelaria is one of Bogota’s most fascinating neighborhoods, both bohemian and historic. It’s uncomfortably crowded down by the main plaza but takes on an eerie calm up by Chorro de Quevedo, the fountain and plaza where they say Bogota got its start.

I can feel the history as I walk on the quiet streets past buildings whose foundations were laid in the early 1600s.  The cobblestone streets are crowded with red tile roofed houses painted in vibrant colonial colors. Occasional splashes of street art invoke the past and present, modern and historic, European and indigenous.

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Restaurants in Colombia: Criterion

Quick Reviews are short peeks at restaurants in Colombia

Colombia’s beloved culinary brothers, Jorge and Mark Rausch, have been on the Latin America’s 50 Best Restaurants list with their restaurant Criterion ever since the prestigious awards began. In 2015 they moved up the list to now come in at number 18.

Their popularity has reached new heights since Jorge formed part of the Master Chef Colombia team. Criterion’s location in Zona G puts this duo in one of the hottest restaurant areas with some of the top dining establishments.

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Taste Colombia’s Regional Ingredients at LEO

Colombia’s most famous female chef, Leonor Espinosa, brings international attention to Colombia’s regional ingredients like corozo and yacón, snails and fried ants (a Colombian delicacy).

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Radio Roaming interviews founder of Flavors of Bogota

Monserrate Bogota Colombia

Steve Collins, a travel writer and broadcaster from Australia, has the interesting job of interviewing people from around the world that are involved in the art and business of travel.

Steve recently interviewed me for Radio Roaming to discover why Bogota is such a great destination for travelers. We discussed a little bit of everything about Bogota, from food to bicycles to pre-Columbian art.

Here are some of the topics we covered:

Travel

Train trip from Bogota to Zipaquirá
Train trip from Bogota to Zipaquirá

Do you need to know Spanish to have a good time in Bogota?

Are Colombians helpful to tourists visiting the country?

Is there a need to acclimatize to the high altitude in Bogota?

What the future holds for tourism in Colombia.

I also shared some tips on how to survive Bogota traffic.

Art and culture

Gold mask in Gold Museum, Bogota
Gold mask in Gold Museum, Bogota

How to get a taste of pre-Columbian art and history in Bogota.

How to take advantage of Bogota’s ciclovia (bike routes that stretch throughout the city).

 

Food

Arepa de huevo
Arepa de huevo

What are the most outstanding foods to taste in Bogota?

What areas of Bogota are the best for finding exceptional restaurants?

Can you eat the street food and survive?

 

Listen to the interview on Radio Roaming to get every last detail.

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New York Chef Heads Up Cacio e Pepe in Bogota

Robb Finn has a lot of energy. After graduating from the French Culinary Institute, he worked at a number of New York City restaurants, including Daniel Boulud’s Daniel. He opened up restaurants like Fatty Cue (and their offspring Fatty Crab and Fatty Crab St. John), Blue Smoke Battery Park City, Fritzl’s Lunch Box, several of Michael Psilakis’ restaurants, and others.

Robb was recruited by the Takami restaurant group (think: Osaki, Central Cevichería) to open up their newest addition to the Bogota dining scene, Cacio e Pepe. I sat down with Robb Finn to talk about how he got into the world of food and his first year as a chef in Bogota.

You’ve opened a number of restaurants; is it accurate to say you’re attracted to high adrenaline experiences?

At every opening I tell myself it’s the last opening. I tell myself I’m going to stay put, do something small and low-key…and every single time it just gets more and more intense.

You mentioned that you dropped out of high school. Isn’t it quite a leap from not finishing school to opening restaurants in NYC?

I dropped out of school when I was 15. I was getting good grades but I was incredibly bored. I got my GED and worked washing dishes at a diner, and later I waited tables. I traveled around, and when I came back I realized I love hospitality. So I bartended in places throughout Jersey and later I opened a bar as the manager. Really, I just kind of fell into it.

I’ve been cooking with my mom since I was old enough to stand. Then one day at a restaurant, the chef didn’t show up and they said to me, “Let’s do a tasting.” I said ok. From there, I decided to attend culinary school. From then on it’s been non-stop; I‘ve just been running.

Did you have any fears about moving to Colombia?

I was very blind to any danger. Growing up in Jersey City for part of my life, and working in NYC, I was used to it. What could really happen in Colombia? It’s pretty much the same thing everywhere; I mean, walking home from work in Brooklyn I could get smashed in the back of the head with a bottle and that’s it.

How’s it going working in the kitchen with Colombians?

My Spanish is horrible, so I have no idea how it works [with the kitchen staff]. It’s almost spiritual; it’s a deeper bond because we don’t necessarily understand each other all the time.

The kids feel good about what they do, they’re proud of their work. At the end of the night, I’ll be at the bar hanging out and the kids will come up and say, “Hey chef, thanks so much.” Everyone is so excited. It’s really cool. That doesn’t happen in NYC.

Interview with Robb Finn from Cacio y Pepe
Interview with Robb Finn from Cacio e Pepe

What will we eat at Cacio e Pepe?

It’s progressive Italian food designed for a Colombian palate. Part of the Italian influence is to use local ingredients, cooking with what’s fresh. We make everything possible in-house.

Cacio y Pepe in Bogota

 

One of the top sellers has been the meatballs, much to the chef’s surprise. The pizza has a fat crust, Brooklyn style, much to the confusion of some Colombians.

Appetizers run from $5,000-11,000, and main dishes go from $21,000-40,000.

This article forms part of the Kitchen Talk – Conversations with Chefs series.

Taking Recycling to the Next Level in Bogota, Colombia

In recent years they have popped up around the world, from Mexico to Tokyo, Scotland to Costa Rica, South Africa to Germany, and all over the United States. They have been used for everything imaginable: homes, computer labs, studios, cafes, farms, parks and hotels. Even Starbucks and Tommy Hilfiger have joined the band wagon and opened stores in them.

What are they? Shipping containers. Yes, those large metal containers that are used to ship things overseas. Using these structures for construction gives them a second, and more permanent, life.

Colombia is also in on the trend.

Container City, Bogota, Colombia
Container City, Bogota, Colombia

Container City opened to the public in February of 2013 in one of the finest business neighborhoods of Bogota. Twelve shipping containers, each one occupied by a gourmet restaurant, are set around an internal courtyard, with an additional external dining area on one side and at the back.

These shipping containers are not shy; sporting colors like fuchsia, lime green, baby blue, stoplight red and lollipop orange, they shout out irreverence. Add to that the chef graffiti on the outside walls and the result is casual yet classy and a break from the norm in this often conservative area.

Yes, it is a food court. But it’s got plenty of personality.

I sat down with the architect, Alejandro Barreneche, to talk about the project, some of the challenges faced, and the construction process.

The project started to be planned in 2010, the necessary permits took fourteen months to obtain, and the construction was finished in three months. Occupation was 100% right from the beginning.

The Container City concept combines materials that are recycled or can be, with some interesting design twists along the way. For instance, the floors are made from residue left over from coffee production.  Yes, 100% Colombian coffee…floors.

The center of activity of the food mall is a 12 foot shipping container, a tower of corrugated iron dressed in stately brown. The interesting thing is that it is standing on one end.

Alexander pointed out that although they’ve stood a container on end in Paris, it has an external support, while this one in Container City is freestanding. The internal structure was designed by a Colombian architect specializing in bridge construction using a base that moves on springs to absorb movement and shocks. So don’t worry, it won’t come down any time soon; it’s even earthquake resistant.

The design also takes into account the year round good weather in Bogota. The courtyard combines open-air dining with a roofed area, allowing natural light to flood in and minimizing the need for artificial lighting.

Myriam dining area blog

Space is optimized at Container City. The 948 meter, multi-level area gives the impression that it’s bigger than it really is. Typically an area this size would hold only three restaurants, but twelve fit in here without feeling crowded. The layout allows for the easy circulation of people and plenty of open space.

Recycling is just starting to get attention in Bogota, and is not yet a popular concept in most areas. The fact that Container City is occupied mainly by gourmet fast food restaurants helps people in the community value the recycled/recyclable concept even more. And it works – this popular mall is packed even well after the lunch hour.

Bathrooms at Container City, Bogota

Container City is hip, artsy, and gets people thinking outside the box (or shipping container). It certainly is a reminder that anywhere around the world, we can all do our part to help the environment.

Calle 93 #12-11, Bogota

 

Menu at the Museum

Suburbio

Museums are all about learning, and how appropriate it is when restaurants within museums focus on education, on discovering something new, on continuing the cultural experience of visiting the museum.

Bogota has recently seen two new restaurant openings in important museums, and these restaurants focus on enlightening visitors on food, health and Colombian cuisine.

Enter the Museo de Arte Moderno, or MamBO, walk up the stairs to the left and step into a learning experience. Suburbio – El Bodegón del Museo, the second Suburbio restaurant in Bogota, opened recently and continues the philosophy of ‘biogastronomy’, which could be defined as the art of healthy eating.  Organic. Natural. Local. Healthy.

At Suburbio they emphasize light meals that teach people proper proportions. For instance, only 100 grams of protein are served at each meal, which can be downright shocking to many Colombians. The style could be considered international techniques interwoven with Colombian ingredients.

A typical soup served could be a healthy Chontadura with honey and cilantro, or pea soup with mint and green pepper. Salads feature puréed cubio, or haba beans prepared with mint, Colombian potatoes and local farmer’s cheese. Here chicken gets a Colombian touch, cooked in Bogota Beer Company’s Candelaria beer.

And since the focus is on healthy and local, there isn’t any Coke or Sprite, but a variety of fruit juices and local beers from Bogota Beer Company. Since we’re in Colombia they serve, of course, good coffee, which is also a learning experience. Organic Azahar specialty coffee has coffee appellation, which means the coffee is grown in specific geographic microclimates which produce distinct aromas and tastes.

Even if you’re not planning on visiting the museum, the restaurant is easy to access. The decoration is a bit bare, but the overall environment is pleasant and, next to the bookstore and photo gallery, feels scholarly and could even inspire artistic inclinations.

Calle 24 #6-00

From the creators of Mini-mal we have a new addition to the Museo Nacional. In September of 2013 El Panóptico was born, a restaurant designed to give us a look inside Colombian culinary traditions.

Placed under the arches of the National Museum in an open space shared with the museum gift store, El Panóptico is casual, with sparse decoration. The stone and brick of the original jail walls are visible, and outside a fountain surrounded by the old brick walls and small, heavily barred windows are a reminder of the past of this jail-turned-museum.

The name of the restaurant, El Panóptico, refers to a type of architecture used for prisons, a circular building where the occupants of each cell are clearly visible to officials; another appropriate reminder that this museum was once a jail.

The mission of this restaurant is to keep typical Colombian ingredients and culinary techniques in the public eye. A few dishes were borrowed from the menu at Mini-mal but mostly it’s a new menu with an inclination towards Pacific-coast cooking, with some ingredients from the Amazon.

Here you’ll get dishes you won’t find in just any restaurant.

Proof of that is the carpaccio de guatila, made from thin slices of pickled papa de pobre, cubio, hibia and chugua. Before you reach for your dictionary, a word of warning; these words probably won’t be there. These are Colombian terms for root vegetables. If you’ve taken a tour of the Palo Quemado market, you’ve no doubt seen them – and wondered what in the world they are. Here’s a chance to try them.

The menu in general is a lesson in vocabulary and customs of Colombia. Pusandao is a meat and cassava dish served with delicious coconut rice from the Pacific region. Curulado is a rice and shrimp dish. There are also tropical juices like lulada, which is lulo juice with bits of fruit in it. One of the few decorations in the restaurant is a platter with tropical fruits and vegetables that gives you an idea of what you’re eating; achiote, guatila, cubio, papa nativa.

To fully understand the cultural focus of the restaurant, you just have to go and visit this unique opportunity to get a taste of Colombia.

Carrera 7 #28-66